- 1 white cabbage
- 4 tablespoons wine vinegar
- 4 tablespoons olive oil
- 3 eggs
- 1 small bunch parsley
- 1 small bunch chervil
- 1 very small bunch tarragon
- 8 thin slices whole-grain bread
- freshly ground black pepper
Instructions
Step 1: Salad
Remove the base from the cabbage. Separate the leaves and wash them. Remove the tough outer leaves, and thinly slice the rest of the leaves into 2 inch (5 cm) strips.
Heat the vinegar in a flameproof casserole dish. Add the sliced cabbage leaves, cook for just 1 minute, stirring, then transfer to a large bowl. Pour the olive oil over the top, and season with freshly ground black pepper.
Marinate for 20 minutes.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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